1903 The still-room by C. Roundell

The StilLRoom

the eighth century by the Arabians. It was at about this time, also, that distillation of alcohol was first practised. The distillation of pure alcohol from mixtures containing it, is really only worth attempting under somewhat elaborate conditions, and on a fairly large scale. The distillation of essences and aromatic waters, and of a number of liqueurs may, however, be quite well practised on the domestic scale. A perfectly made tin-lined copper still, with pewter or copper head, neck, and worm, the latter fitting in a wood or metal tub, is the principle article re- quired. It is desirable to have the cucurbit fitted with a perforated water-bath, or metallic basket, to contain the herbs or seeds which are to be heated in the water or alcohol. These substances, thus saved from contact with the inner surface of the cucurbit, are not liable to burn or to stick. For certain things, also, it is desirable to be provided with an unperforated bain-marie when it is wished not to subject the materials to a heat quite equal to the temperature of boiling water. All the joints of the still and the tubes connected with it must be absolutely vapour-proof, or the subtle gases of the spirits and essences will discover the outlet and escape. The water in the tub con- taining the worm must be kept cold, a few jugfuls being drawn from its surface at intervals and replaced by fresh cold water. Where possible, fresh plants should be used for distilling purposes, as they more 94